Lab Report on our Wild Alaskan Salmon Oil



Moisture (vacuum oven – 70°C) 0.19
Insolubles n.d.
Unsaponifiable matter 0.41
Total Fatty Acid (Calc) 99.6
Butyric (C4:0) n.d.
Caproic (C6:0) n.d.
Caprylic (C8:0) n.d.
Capric (C10:0) n.d.
Lauric (C12:0) 0.16
Tridecanoic (C13:0) 0.06
Myristic (C14:0) 8.61
Myristoledic (C14:1 Trans) 0.03
Myristoleic (C14:1 Cis) 0.1
Pentadecanoic (C15:0) 0.75
Palmitic (C16:0) 16.3
Palmitelaidic (C16:1 Trans) 0.18
Palmitoleic (C16:1 Cis) 5.82
Heptadecanoic (C17:0) 0.471
10-Heptadecanoic (C17:1) 0.39
Stearic (C18:0) 3.58
Eliadic (C18:1 Trans) 0.75
Oleic (C18:1 Cis) 20.1
Linolelaidic (C18:2 Trans) 0.04
Linoleic (C18:2 Cis) 1.99
gamma-Linolenic (C18:3 gamma) 0.07
Nonadecanoic (C19:0) 0.06
alpha-Linolenic (C18:3 alpha) 1.65
Arachidic (C20:0) 0.18
11-Eicosenoic (C20:1) 3.77
11-14 Eicosadienoic (C20:2) 0.66
Homo-gamma linolenic (C20:3) 0.18
11-14-17 Eicosatrienoic (C20:3) 0.34
Arachidonic (C20:4) 0.57
Eicosapentaenoic (C20:5) 12.9
Heneicosanoic (C21:0) n.d.
Behenic (C22:0) 0.07
Erucic (C22:1) 2.36
Docosadienoic (C22:2) 0.09
Docosapentaenoic (C22:5) 3.09
Docosahexaenoic (C22:6) 13.6
Tricosanoic (C23:0) n.d.
Lignoceric (C24:0) n.d.
Nervonic (C24:1) 1.38
Saturated fat (total) 30.2
Polyunsaturated fats (total) 34.3
Monounsaturated fats (total) 33.9
Trans fatty acids (total) 0.95
Omega 3 fatty acids (total) 31.9
Omega 6 fatty acids (total) 3.41
Omega 9 fatty acids (total) 22.5
Mercury (total) n.d
Cadmium (total) n.d
Lead (total) n.d
Antimony (total) n.d


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